Recipe: 04-03 to 04-08-2000: 29 Assorted Recipes
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04-03 to 04-08-2000 – 29 Assorted Recipes
chiqui,.new.orleans (09:18:12) : Crawfish Beignets (Ben-yays)
1 bunch green onions and tops, chopped
2 Tabsp. Chopped pimentos
2 Large cloves garlic, minced
Tony's Creole seasoning to taste
1 lb. boiled crawfish tails,coarsely chopped
1 can creamed corn
1/2 cup EACH bell pepper, celery, & onion
1/4 cup minced flat-leaf parsley
1 Tabsp. Lea & Perrins
2 Tabsp. Crisco Oil
3 cups Bisquick
2 cups warm beer or water
Sliced or chopped chili peppers to taste (optional)
NOTE: Boiled shrimp can be substituted for the crawfish tails if you can't get them. Mix together all ingredients; cover with plastic wrap and allow to stand for at least 30 min. Heat Crisco Oil at least (2" DEEP)in a cast iron skillet to 350 degrees F. Carefully drop batter by heaping tablespoon and cook, turning to brown on all sides; about 7-8 min. Drain well on paper towels. Keep warm.......serve as hot as possible!
Serve with a hot cheese/Rotel tomato "Chili Con Queso" style dip.
Lori.NY (03:53:52) : Playdough
1 Cup flour
1/2 Cup salt
2tsp. cream of tarter
1 Cup water
1 TBSP. cooking oil
several drops of food coloring
Combine ingredients . Cook stirring for about 3 mins. or until mixture pulls away from the pan. Knead. Soak the pan. Store in airtight container..
Lori.NY (03:47:43) : PLAYDOUGH
1 Cup Flour
1/2 Cup Salt
2 tsp. cream of tarter
MED/TN (10:13:59) : Hot Chicken Salad
3 cups cooked chicken breast
2 cups diced celery
1/2 c. slivered almonds(or pecans)
1/2 cup sliced water chestnuts
1/4 cup chopped pimentos
1 cup mayonnaise
1/2 c. sour cream
3 tablespoons lemon juice
2 tablespoons grated onion
1/2 teaspoon salt
1/4 teaspoon black pepper
*Next is optional:
l cup Chinese noodles
1/2 cup grated cheddar cheese
Mix chicken and next 4 ing.
Blend mayo with next 5 ing. Mix mayo. mixture with chicken mixture.
Pour into greased 2-qt. casserole. Put noodles and cheese on top and bake at 350 for 30 mins. YIELD: 6-8 servings.
*May substitute 1/2 can cream of mushroom soup for sour cream, l/2 sleeve butter crackers for Chinese noodles and add 1/2 teaspoon prepared mustard.
BrendaTX (10:11:40) : HOT CHICKEN SALAD
2 c. cooked chopped chicken
2 c. thinly chopped celery
1/2 c. toasted almonds
1/2 tsp. salt
2 tsp. grated onion
1 small can sliced water chestnuts, drained
1 small can mushrooms
1/2 c. mayonnaise
2 tsp. lemon juice
1/2 c. grated cheddar cheese
1 c. crushed potato chips
Toss all ingredients except cheese and chips. Place in 9x 12 baking dish. Place in oven til it bubbles, remove and top with cheese and chips. Bake 10 -15 min. at 450.
Serves 8
chiqui,.new.orleans (06:54:49) : Recipe for a MOM
When the Good Lord was creating mothers He was into His 6th day of "overtime" when the angel appeared and said, "You're doing a lot of fiddling around on this one."
And the Lord said, "Have you read the specification on this order?"
"She has to be completely washable but not plastic"
"Have 180 movable parts . . . all replaceable"
"Run on black coffee and leftovers"
"Have a lap the disappears when she stands up"
"A kiss that can cure anything from a broken leg to a disappointed love affair"
"And 6 pairs of hands"
The angel shook her head slowly and said, "6 pairs of hands....no way."
"It's not the hands that are causing me the problems," said the Lord, "It's the three pairs of eyes that Mothers have to have."
"That's in the standard model?" asked the angel.
The Lord nodded. "One pair that sees through closed doors when she asks 'What are you kids doing in there?' when she already knows. Another here in the back of her head that sees what she shouldn't but what she has to know, and of course the ones here in front so that she can look at a child when he goofs and say, 'I understand and I love you' without so much as uttering a word."
"Lord," said the angel touching his sleeve gently, "come to bed. Tomorrow . . . "
"I can't," said the Lord, "I'm so close to creating something so close to myself. Already I have one that heals herself when she is sick . . . can feed a family of six on one pound of hamburger . . . and can get a 9 yr. old to stand under a shower."
The angel circled the model of a Mother very slowly. "It's too soft," she sighed.
"But tough!" said the Lord excitedly. "You cannot imagine what this Mother can do or endure."
"Can it think?"
"Not only think, but it can reason and compromise," said the Creator.
Finally, the angel bent over and ran a finger across the cheek. "There's a leak," she pronounced. "I told You were trying to put too much into this model."
"It's not a leak," said the Lord. "It's a tear."
"What's it for?"
"It's for joy, sadness, disappointment, pain, loneliness, and pride."
"You are a genius," said the angel.
The Lord looked somber. "I didn't put it there"
Emily. (01:44:39) : Velvet Chicken
8 T butter
3 T dijon mustard
1 1/2 cups finely ground nuts (I like mixed)
8 skinless boneless chicken breasts
2/3 cup sour cream
salt, pepper to taste
melt 6 T butter and whisk in 2 T dijon. dip chicken in butter mix then into nut mix. bake at 350 for 30 min.
melt remaining 2 T butter, whisk in 1 T dijon, sour cream, salt and pepper. I often add a couple T of chicken broth to thin the sauce to my own liking. serve over chicken.
Donna-Gaylord,.MI (10:23:39) : TRICOLOR PASTA WITH CHICKEN
2 teaspoons olive oil
1 medium red onion, thinly sliced (about 1 cup)
1 or more cloves of garlic, minced
1 and 1/2 cups fresh sliced mushrooms
2 Tablespoons lemon juice
1/2 cup frozen peas, thawed
12 ounces tricolor corkscrew pasta
1 cup diced cooked chicken
1 Cup quartered cherry tomatoes
2 Tablespoons chopped fresh dill or 2 teaspoons dried dillweed
1/4 cup grated Parmesan Cheese
Fresh dill sprigs for garnish
In a medium nonstick skillet, heat oil over medium-high heat. Add onion; saute for 5 minutes. Stir in the garlic, mushrooms, and lemon juice, and saute for 3 minutes. Add peas; saute until heated through, about 2 minutes. Remove from heat; cover to keep warm.
Cook pasta according to the package directions, but do not salt the water. Ladle out 1/2 cup of pasta water cooking water and set aside. Drain pasta in a colander. Return to pot.
Add vegetable mixture to pasta. Stir in chicken, tomatoes, chopped dill, and enough reserved pasta water to moisten. Mix well. Place on Serving plates; sprinkle with Parmesan. Garnish with dill sprigs and serve.
Shelby,IA (04:36:56) :
This was for a 4lb roast.
1 can mushroom soup
1 envelope onion soup mix
1 onion chopped(optional)
3 garlic cloves chopped
2 cup red wine
2 cup water
1 crushed bay leaf
1 tsp thyme
1 tsp basil
Put roast in oven proof pot. Mix all ingredients and to roast. Cover and bake at 350 for 3-1/2 hour or until tender.
calliope,.NY (12:49:51) : BORSCHT...My Way!...the Calliope Way...(the only way..*smile*)
Beets can vary so in size, you may need to adjust.
4-5 beets the size of small apples, unpeeled with 2 inches of the tops left on
8-whole, unpeeled garlic cloves...or a whole unpeeled bulb with just the tips sliced off.
8- whole cloves
several sprigs of fresh thyme
coarse Kosher or sea salt...fresh cracked black pepper
olive oil
On a large sheet of heavy-duty foil, group the beets and garlic tightly together. Drizzle with olive oil. Sprinkle with the salt and pepper. Add the cloves and stick the thyme sprigs in the spaces. Wrap as tightly as you can and roast in a 400 degree oven on a baking sheet for about an hour, if using larger beets and a whole garlic bulb. Allow to cool to handle, peel and cut up the beets to your liking for size. Pour the reserved juices into a bowl, fish out the cloves and thyme and squeeze in the roasted garlic. Save this and add near the end of the soup.
To make the soup...
2-large red onions chopped...or onions of choice, saute in olive oil with;
2-large carrots, chopped
1-green pepper, chopped
more fresh garlic, to taste
scant teaspoon of bruised caraway seed
2-large bay leaves
Add one large can of whole tomatoes in juice, crush the tomatoes in the pot with the back of a spoon.
Add as much water and chicken or beef stock as you like to make the amount of soup you want and to accommodate the other ingredients.
Add some more fresh thyme
Simmer about 1/2 hour
Add the beets
You might also like to add some sliced Kielbasa...I use the turkey variety,
You might also wish to add some parboiled red or regular cabbage. If you want a lighter cabbage, try Chinese, which you can cook right in the soup...it only takes a few minutes since its more like lettuce anyway.
Last add the reserved juices with the roasted garlic “mush”.
Now add the vinegar...I like red wine vinegar. Start with 3 tablespoons and adjust, to your taste. Now the dill weed. Again, start with a teaspoon of dried and add more from there.
Some people like to put potatoes in the soup. I prefer to make mashed potatoes with buttermilk, sage and horseradish and either serve them normally or slowly pan fry them in butter till they get a crispy crust on both sides...a non-stick skillet helps.
Serve the soup with a dollop of low-fat sour cream and more dill.
If you want to get fancy...try poaching a few eggs in the broth till thoroughly cooked, not runny inside, and serving one in each bowl of soup. NOTE! only cook enough eggs for each serving time. I wouldn’t leave cooked eggs in the soup in the ‘fridge...Shana,.WV (12:48:06) : Slow-cooked Kielbasa
2 lbs. Kielbasa, take casing off and cut into 2 inch pieces
1 jar spaghetti sauce, I like Ragu traditional the best
Place Kielbasa in crock pot. Pour sauce over Kielbasa. Cook on
high heat for 3 hours. Turn down heat to low until ready to serve.
Serve on hoagie buns.
Shana,.WV (12:27:44) : Broccoli Salad
1 bunch of fresh broccoli, chopped finely
1 c. cheddar cheese, finely julienned
1 pound of bacon, fried and crumbled
1 medium onion, finely chopped
Mix all ingredients and add the following sauce:
1/2 c. Miracle Whip
3 1/2 Tbsp. sugar
1 Tbsp vinegar
Mix all ingredients and sauce well. Chill for 4 hours.
calliope,.NY (12:14:51) : I haven't tried this yet...but I want to!
BASIL BREAKFAST STRATA
1 cup milk
1/2 cup dry white wine
1 day old loaf Swiss peasant bread or French bread cut into 1/2 inch
slices
8 ounces prosciutto, thinly sliced
2 cups arugula leaves (1 bunch)
3 tablespoons olive oil
1 pound basil torta cheese, thinly sliced
3 ripe tomatoes, sliced
1/2 cup pesto (recipe below)
4 eggs beaten
salt
freshly ground black pepper
1/2 cup heavy or whipping cream
One day before serving, mix the milk and wine in a shallow bowl. Dip
1 or 2 slices of bread in the milk mixture. Gently squeeze as much
liquid as possible from the bread without tearing it.
Place the bread in a 12 inch round or oval au grain dish and cover
with a slice of prosciutto, several arugula leaves dipped in olive
oil, some slices of basil torta, and a few tomato slices. Drizzle
sparingly with pesto. Repeat the layering, overlapping the bread
slices slightly, until the dish is filled.
Beat the eggs with salt and pepper to taste and pour evenly over the
layers in the dish. Cover with plastic wrap and refrigerate
overnight.
The following day remove the dish from the refrigerator and let warm
to room temperature.
Preheat oven to 350 degrees.
Drizzle the top with the cream and bake until puffy and browned, 45
minutes to 1 hour. Serve immediately.
6 portions
Pesto
2 cups fresh basil leaves
4 medium size cloves, garlic chopped
1 cup walnut meats (or pine nuts)
1 cup best quality olive oil
1 cup freshly grated imported Parmesan Cheese
1/4 cup freshly grated imported Romano cheese
Salt and freshly ground black pepper, to taste.
Process the basil, garlic, and walnuts (or pine nuts) in a food
processor fitted with a steel blade or in 2 batches in a blender,
until finely chopped.
With the machine running, pour in the oil in a thin, steady stream.
Add the cheeses, a big pinch of salt, and a liberal grinding of
pepper. Process briefly to combine. Remove to a bowl and cover until
ready to use.
Yield 2 cupsShana,.WV (12:03:04) : Jack Daniels Chocolate Chip Pecan Pie
3 extra-large eggs, lightly beaten
1 c. sugar
2 Tbsp. unsalted butter, melted
1 c. dark corn syrup
1/4 c. Jack Daniels whiskey
1/2 c. semi-sweet chocolate chips
1 c. whole pecans
1-10" pie crust
Preheat oven to 375. Combine eggs, sugar, butter, syrup, vanilla, and whiskey. Mix well and then strain. Sprinkle chocolate chips over the bottom of the unbaked pie crust, cover with pecans. Pour filling over chips and pecans. Bake for 35-40 minutes or until a knife inserted halfway between the center and the edge comes out clean. Set aside for at least 30 minutes before cutting.
Shana,.WV (11:55:38) : FOR SHELBY....
Rum Cake
1 cup butter, softened
2 1/2 cups sugar
5 large eggs
3 cups flour
1/4 teaspoon baking soda
2/3 cup sour cream
1 teaspoon vanilla
1/2 cup dark rum
1/2 cup pecans, chopped
Glaze
1/2 cup butter
1/2 cup water
1 teaspoon lemon juice
1/2 cup dark rum
Cream butter, gradually add sugar. Add eggs one at a time, beating well after each. Combine flour and soda, add alternately with sour cream to butter mixture. Stir in vanilla and rum. Spray 10-inch tube or bundt pan well with vegetable oil spray and sprinkle pecans evenly on bottom. Pour batter over pecans. Bake at 325 in a preheated oven for 1 hour or until done. Cook in pan 10 minutes. Remove and place on serving plate. Prick top of cake with long fork. Drizzle glaze over cake while warm.
To prepare Glaze: Melt butter in saucepan, add rest of ingredients except rum. Boil 5 minutes, stirring constantly. Cool slightly, stir in rum. Drizzle over cake.calliope,.NY (11:53:20) :
LE WEEKEND CAKE...with Cognac!
Makes 2 cakes
1 1/2 cups (3 sticks) unsalted butter,
melted and cooled, plus more for pans
2 2/3 cups sifted flour, plus more for
pans
6 large eggs, room temperature
1 1/4 cups granulated sugar
1 teaspoon pure vanilla extract
Zest of 1 lemon, grated
1 tablespoon freshly squeezed lemon
juice
1 cup apricot jam
1/4 cup cognac or freshly squeezed
orange juice
1 cup confectioners' sugar
1. Heat the oven to 350 degrees. Butter
and flour two 3-by-10-inch loaf pans.
Set aside.
2. In the bowl of an electric mixer
fitted with the paddle attachment, beat
eggs and granulated sugar until mixture
holds a ribbon-like trail on the surface
when you raise the whisk, 3 to 5
minutes. Add vanilla and lemon zest;
beat to combine.
3. Sift a third of the flour over the
batter; gently fold in with a rubber
spatula. Add remaining flour in two more
batches. Fold in melted butter. Divide
batter evenly between pans. Place pans
on a baking sheet; transfer to oven.
4. Bake until cakes pull away from sides
of pans, 50 to 55 minutes. Transfer pans
to wire rack set over a baking sheet,
let cool 5 minutes. Invert pans,
releasing cakes. Trim tops of cakes
level with a serrated knife. Place cakes
top-sides-down on rack.
5. Combine apricot jam and cognac in a
small saucepan. Set over medium-low
heat; cook 3 minutes. Set a fine sieve
over a small bowl. Using a rubber
spatula, press on solids, passing glaze
through sieve. Brush tops and sides of
cakes with apricot glaze. Let glaze set.
6. In a small bowl, whisk together
confectioners' sugar, 1 tablespoon
water, and the lemon juice. Pour second
glaze over cakes, letting it run down
the sides. Let set; serve.Shana,.WV (11:34:28) : Glazed Fruit Salad
4 pints of strawberries, quartered
4 bananas, cut into 1/2 inch slices
1 can of pineapple, drained
1 container of strawberry glaze
Mix all ingredients together. Chill for 2 hours. Can top with cool whip or can be used as a topping for ice cream, yogurt, or sherbet.
recipelink.com (02:22:46) : Californian Chicken Salad
Recipe By : Pamela Ramsey
2 1/2 Cups Shredded Cooked Chicken
1/2 Cup Reduced-Fat Mayonnaise
2 Tbsp Nonfat Plain Yogurt
1 1/2 Tsp Cider Vinegar
1/8 Tsp Salt
1/8 Tsp Pepper
1/3 Cup Chopped Fresh Cilantro
2 Tbsp Lime Juice
1 1/2 Cups Peeled Ripe Melon Chunks
1 1/2 Cups Peeled Cucumber Chunks
1 1/2 Cups Green Grapes, halved
Combine chicken, melon, cucumber and grapes in a bowl. In separate bowl whisk the remaining ingredients together to make the dressing. Add the chicken and fruits to the dressing and toss to mix.
recipelink.com (02:05:15) :
Title: Recipe(tried): Bourbon Chicken
Posted By: G
Date: June 12th 1999
Board: TKL Cooking Club
Below is my version of Bourbon Chicken after trying several versions which I got from TKL and the internet. All the recipes are probably very good, but the one below tastes closest to what I've had in "the mall" in my opinion. I hope you enjoy ALL of them!
BOURBON CHICKEN
4 chicken thighs, boned
1/3 cup soy sauce
1/2 cup brown sugar
1/2 cup honey
1/2 teaspoon garlic powder
1 teaspoon ginger powder
1/2 cup Jim Beam (or other bourbon)
Place chicken in a non-reactive dish.
Mix marinade and pour over chicken.
Cover and marinate in refrigerator overnight or for 8 hours.
Bake uncovered at 325 basting frequently for 1 1/2 hours or until chicken is well browned and has no traces of pink.
Turn chicken 1/2 way through cooking time.
Carol,IL (02:03:32) :
Originally Posted by Betsy at TKL on 1:09:31 pm 5/26/98:
Here are a few Bourbon Chicken recipes that I've
collected in my Net travels. I'd be interested in
seeing other variations anyone has.
Betsy
Date: 2 Oct 1995
BOURBON CHICKEN
Recipe By : River Road Recipes III
Serving Size : 6 Preparation Time :0:00
Categories : Poultry
6 whole boneless skinless chicken breast halves
1/2 teaspoon pepper
1 teaspoon garlic powder
1/4 cup bourbon
1/4 cup soy sauce, low sodium
8 ounces crushed pineapple in juice
Season chicken breasts to taste with pepper and garlic powder.
Marinate
for several hours in bourbon and soy sauce. Place chicken pieces
and
marinade in glass baking dish. Top with crushed pineapple,
including the
juice.
Bake at 325 for about 45 minutes or until chicken is done. Baste
chicken
several times during baking.
Date: 6 Jan 1995
Title: Bourbon Chicken
Categories: Poultry
Yield: 4 servings
4 Chicken Breasts
4 oz Soy Sauce
1/2 c Brown Sugar
1/2 tsp Garlic Powder
1 tsp Powdered Ginger
2 tbsp Onion Flakes, dehydrated
3/8 c Bourbon
Mix all marinade ingredients and pour over chicken. Marinate
overnight. Bake at 325, basting frequently for 1 1/2 hours or until
well browned. If you double the recipe make sure that the chicken
is
in a single layer.
From Cookie-Lady's Files - Genie - 6/9/93
Bourbon Chicken
Glaze:
1 cup bourbon whiskey
1/2 cup dark sugar
1 cup catsup
2 T. Worcestershire sauce
1/4 cup vinegar
1T. fresh lemon juice
3 cloves garlic minced
1/2 t. dry mustard
salt and pepper to taste
Combine whiskey, sugar, catsup, sauce, lemon juice garlic salt and
pepper
and brush chicken with this coating of glaze and place on grill.
Continue to baste while turning chicken.
____________________________________
Title: Bourbon Orange Chicken
Categories: Poultry, Main dish
Servings: 2
2 Boneless chicken breasts
1/4 c Butter
1 tsp Basil
1/2 c Orange juice
2 oz Bourbon
2 c Cooked rice
Melt butter in frying pan. Sprinkle basil on both sides of chicken
breasts and saute on medium until chicken is done and slightly
browned. Deglaze pan with orange juice and bourbon, simmering
until sauce is reduced slightly. Place chicken breasts on rice and
top with orange/bourbon sauce. Evan Williams-Cooking with
Bourbon
Carol,IL (01:55:07) : Recipe(tried): Greek Country Salad
Posted By: Sharon,N.C.
Date: September 29th 1998
Board: TKL Cooking Club
This is a great salad recipe. It tastes better if you make this the day or evening before you need it, and then chill it until the next day. Be sure to stir it well to mix the dressing well.
8 large ripe tomatoes, chopped
2 medium red onions ( or Vidalia ) chopped
2 cups Greek black olives
1 1/2 cup feta cheese, crumbled
2/3 cup dark green olive oil
2 lemons, juice only ( about 2-4 tsp.)
4 cloves garlic, minced
2 TBSP. oregano
2 TBSP. capers
1 tsp. salt
1/2 tsp. pepper, ground
In a large bowl, soak the chopped red onion in cold water for 1 hour- change
the water after 1/2 hour. Discard the water ( drain well ).
Add the chopped tomatoes, black olives and feta cheese. Place the olive oil, lemon juice, capers, garlic, oregano, salt and pepper in a
blender or food processor, and blend or process until well combined.
Pour the dressing over vegetables. Toss well. Serve with bread.
Enjoy!!!!!! :0)
Carol,IL (01:52:55) : Recipe(tried): Greek Salad Dressing
Posted By: Christie/Alberta
Date: November 30th 1998
Board: TKL Cooking Club
Here is my own version of the well know favorite. Every time I make it everyone asks for the recipe.
Makes enough for salad for 4 people
Greek salad dressing
1/2 c extra virgin olive oil
1/4 c lemon juice
1 to 1 1/2 tsp dried oregano leaves (I use more because I love oregano)
1 garlic clove, minced
1/4 tsp black pepper
salt and pepper to taste
whisk together and pour over salad. Enjoy!
Carol,IL (01:52:03) : Recipe(tried): Greek Salad Dressing
Posted By: Char/ca
Date: November 30th 1998
Board: TKL Cooking Club
This is from Toula Patsalis ("The Pressure Cooker Cookbook"). She uses it as a dressing for a salad of cooked, julienned carrots and garbanzo beans but points out that it's a wonderfully versatile dressing for other salads, and it really is. I will give it exactly as in her book but I prefer it with a slight modification. The first time I made it I forgot to add the vegetable oil and used just the olive oil called for. It was so good that I see no reason to dilute it by adding the extra half-cup of vegetable oil she calls for. So, here it is:
1 1/2 cups extra-virgin olive oil
1/2 cup vegetable oil
1/2 cup white wine vinegar
1/4 cup fresh lemon juice
1/4 cup mayonnaise
5 garlic cloves, crushed
1 teaspoon salt
1/2 teaspoon freshly ground pepper
1 Tablespoon dried oregano
1 teaspoon dried rosemary
1 teaspoon prepared mustard
Combine all in a food processor or blender and process until smooth. Pour it into a jar with a tight-fitting lid, and shake well before using. Store leftovers in refrigerator. This makes about 3 cups.
recipelink.com (01:50:32) : Cafe Au Lait Bread (bread machine)
Recipe By : Karen Weston
1 Pound Loaf
1/2 Cup Strong Coffee -- * see note
1/2 Cup Milk
4 Tbls. Butter
1/4 Cup Sugar
1/2 Teaspoon Salt
1/3 Teaspoon Cinnamon
2 2/3 Cups Bread Flour
1 1/2 Teaspoon Yeast
Bake according to manufacturer's instructions.
*Note: I used a flavored coffee when I made this, either Irish cream of
hazelnut, I forget which, but it was super
recipelink.com (01:28:54) : Caesar Salad Dressing Mix
1 1/2 teaspoon grated lemon peel
1/8 teaspoon instant minced garlic
1/2 teaspoon pepper
1 teaspoon oregano
2 tablespoons grated Parmesan cheese
Combine all ingredients in a small bowl; stir until well blended. Put mixture in a foil packet or 1-pint glass jar and label as Caesar Salad Dressing Mix. Store in a cool dry place and use within 3 to 4 months.
Makes One 3/4 cup serving (3 Tablespoons)Caesar Salad Dressing: Combine 1 pkg of mix, 1/2 cup vegetable oil, and
1/4 cup lemon juice in a glass jar. Shake until well blended. Chill
before serving.
Makes about 3/4 cup of Salad Dressing.
recipelink.com (01:24:07) : Tangerine Vanilla Curd
From: Dunbar House, 1880
Murphys, California
1/4 cup Vanilla Sugar
1 Tablespoon cornstarch
1-1/2 teaspoons each finely shredded tangerine peel and lemon peel
1/2 cup tangerine juice
1 teaspoon lemon juice
3 beaten egg yolks
2 Tablespoons butter, cut up
Vanilla Sugar: Split a vanilla bean lengthwise. Store in 1 to 2 cups sugar in a covered container about one week. Before using the sugar, discard the bean.
In a small saucepan stir the Vanilla Sugar and cornstarch. Stir in tangerine juice and lemon juice. Cook and stir over medium heat until thickened and bubbly. Cook and stir one more minute. Stir about half of the hot mixture into the egg yolks. Return all to saucepan, Cook and stir just till mixture begins to bubble.
Remove from heat: stir in tangerine and lemon peels and butter just until melted (do not over beat). Cover surface with plastic wrap. Cool, then chill for up to 2 weeks. Makes about 7/8 cup.
Note: This curd is a delightful change from lemon curd. Serve the Vanilla Sugar with coffee for a something new.
Carol,IL (10:26:29) : ASPARAGUS WITH GARLIC CREAM
8 ounces sour cream
2 tablespoons milk
1 tablespoon white wine vinegar
1 tablespoon olive oil
2 cloves garlic -- minced
1/8 teaspoon salt
1/8 teaspoon freshly ground black pepper
2 pounds fresh asparagus
Stir together first 7 ingredients. Cover and chill at least 2 hours. Snap
off tough ends of asparagus; remove scales from stalks with a knife or
vegetable peeler, if desired. Cover and cook asparagus in a small amount of
boiling water 4 minutes or until crisp-tender; drain. Plunge into ice water
to stop cooking process; drain. Cover and chill. Place a small bowl in the
center of a large bowl. Stand asparagus between bowls. Place garlic cream in
small bowl. Garnish with chopped fresh chives, if desired. Yield: 8
servings.
Carol,IL (10:24:01) : APPLE CINNAMON ENGLISH MUFFINS
Each muffin is decked out
with tender apple slices and a touch of brown sugar. Serves four. Per
serving: 189 calories, 6.3 grams fat, 2.3 grams protein, 31.8 grams
carbohydrates, 15 milligrams cholesterol, 195 milligrams sodium, .9
gram fiber.
2 English muffins, split in half
1 large apple, peeled, cored, and sliced
2 tablespoons melted butter
1/4 cup brown sugar
cinnamon
Preheat oven to 425 degrees. Place muffins on a cookie sheet, split
side up. On each muffin, arrange 1/4 of the apple slices. Brush with
butter; sprinkle with one tablespoon brown sugar. Sprinkle with
cinnamon. Bake 15 minutes, until apples are tender.
Carol,IL (10:20:58) : TRIPLE CHOCOLATE MESS
1 package chocolate cake mix
16 ounces sour cream
4 ounces package instant chocolate pudding mix
6 ounces chocolate chips
3/4 cup vegetable oil
4 eggs
1 cup water
Spray crock pot (slow cooker) with nonstick spray. Mix all ingredients
together and pour into crock pot. Cook on low for 6 to 8 hours. Makes an
almost cake-like mess. Serve with ice cream or whipped topping. Yield: 8
servings.
04-03 to 04-08-2000 – 29 Assorted Recipes
chiqui,.new.orleans (09:18:12) : Crawfish Beignets (Ben-yays)
1 bunch green onions and tops, chopped
2 Tabsp. Chopped pimentos
2 Large cloves garlic, minced
Tony's Creole seasoning to taste
1 lb. boiled crawfish tails,coarsely chopped
1 can creamed corn
1/2 cup EACH bell pepper, celery, & onion
1/4 cup minced flat-leaf parsley
1 Tabsp. Lea & Perrins
2 Tabsp. Crisco Oil
3 cups Bisquick
2 cups warm beer or water
Sliced or chopped chili peppers to taste (optional)
NOTE: Boiled shrimp can be substituted for the crawfish tails if you can't get them. Mix together all ingredients; cover with plastic wrap and allow to stand for at least 30 min. Heat Crisco Oil at least (2" DEEP)in a cast iron skillet to 350 degrees F. Carefully drop batter by heaping tablespoon and cook, turning to brown on all sides; about 7-8 min. Drain well on paper towels. Keep warm.......serve as hot as possible!
Serve with a hot cheese/Rotel tomato "Chili Con Queso" style dip.
Lori.NY (03:53:52) : Playdough
1 Cup flour
1/2 Cup salt
2tsp. cream of tarter
1 Cup water
1 TBSP. cooking oil
several drops of food coloring
Combine ingredients . Cook stirring for about 3 mins. or until mixture pulls away from the pan. Knead. Soak the pan. Store in airtight container..
Lori.NY (03:47:43) : PLAYDOUGH
1 Cup Flour
1/2 Cup Salt
2 tsp. cream of tarter
MED/TN (10:13:59) : Hot Chicken Salad
3 cups cooked chicken breast
2 cups diced celery
1/2 c. slivered almonds(or pecans)
1/2 cup sliced water chestnuts
1/4 cup chopped pimentos
1 cup mayonnaise
1/2 c. sour cream
3 tablespoons lemon juice
2 tablespoons grated onion
1/2 teaspoon salt
1/4 teaspoon black pepper
*Next is optional:
l cup Chinese noodles
1/2 cup grated cheddar cheese
Mix chicken and next 4 ing.
Blend mayo with next 5 ing. Mix mayo. mixture with chicken mixture.
Pour into greased 2-qt. casserole. Put noodles and cheese on top and bake at 350 for 30 mins. YIELD: 6-8 servings.
*May substitute 1/2 can cream of mushroom soup for sour cream, l/2 sleeve butter crackers for Chinese noodles and add 1/2 teaspoon prepared mustard.
BrendaTX (10:11:40) : HOT CHICKEN SALAD
2 c. cooked chopped chicken
2 c. thinly chopped celery
1/2 c. toasted almonds
1/2 tsp. salt
2 tsp. grated onion
1 small can sliced water chestnuts, drained
1 small can mushrooms
1/2 c. mayonnaise
2 tsp. lemon juice
1/2 c. grated cheddar cheese
1 c. crushed potato chips
Toss all ingredients except cheese and chips. Place in 9x 12 baking dish. Place in oven til it bubbles, remove and top with cheese and chips. Bake 10 -15 min. at 450.
Serves 8
chiqui,.new.orleans (06:54:49) : Recipe for a MOM
When the Good Lord was creating mothers He was into His 6th day of "overtime" when the angel appeared and said, "You're doing a lot of fiddling around on this one."
And the Lord said, "Have you read the specification on this order?"
"She has to be completely washable but not plastic"
"Have 180 movable parts . . . all replaceable"
"Run on black coffee and leftovers"
"Have a lap the disappears when she stands up"
"A kiss that can cure anything from a broken leg to a disappointed love affair"
"And 6 pairs of hands"
The angel shook her head slowly and said, "6 pairs of hands....no way."
"It's not the hands that are causing me the problems," said the Lord, "It's the three pairs of eyes that Mothers have to have."
"That's in the standard model?" asked the angel.
The Lord nodded. "One pair that sees through closed doors when she asks 'What are you kids doing in there?' when she already knows. Another here in the back of her head that sees what she shouldn't but what she has to know, and of course the ones here in front so that she can look at a child when he goofs and say, 'I understand and I love you' without so much as uttering a word."
"Lord," said the angel touching his sleeve gently, "come to bed. Tomorrow . . . "
"I can't," said the Lord, "I'm so close to creating something so close to myself. Already I have one that heals herself when she is sick . . . can feed a family of six on one pound of hamburger . . . and can get a 9 yr. old to stand under a shower."
The angel circled the model of a Mother very slowly. "It's too soft," she sighed.
"But tough!" said the Lord excitedly. "You cannot imagine what this Mother can do or endure."
"Can it think?"
"Not only think, but it can reason and compromise," said the Creator.
Finally, the angel bent over and ran a finger across the cheek. "There's a leak," she pronounced. "I told You were trying to put too much into this model."
"It's not a leak," said the Lord. "It's a tear."
"What's it for?"
"It's for joy, sadness, disappointment, pain, loneliness, and pride."
"You are a genius," said the angel.
The Lord looked somber. "I didn't put it there"
Emily. (01:44:39) : Velvet Chicken
8 T butter
3 T dijon mustard
1 1/2 cups finely ground nuts (I like mixed)
8 skinless boneless chicken breasts
2/3 cup sour cream
salt, pepper to taste
melt 6 T butter and whisk in 2 T dijon. dip chicken in butter mix then into nut mix. bake at 350 for 30 min.
melt remaining 2 T butter, whisk in 1 T dijon, sour cream, salt and pepper. I often add a couple T of chicken broth to thin the sauce to my own liking. serve over chicken.
Donna-Gaylord,.MI (10:23:39) : TRICOLOR PASTA WITH CHICKEN
2 teaspoons olive oil
1 medium red onion, thinly sliced (about 1 cup)
1 or more cloves of garlic, minced
1 and 1/2 cups fresh sliced mushrooms
2 Tablespoons lemon juice
1/2 cup frozen peas, thawed
12 ounces tricolor corkscrew pasta
1 cup diced cooked chicken
1 Cup quartered cherry tomatoes
2 Tablespoons chopped fresh dill or 2 teaspoons dried dillweed
1/4 cup grated Parmesan Cheese
Fresh dill sprigs for garnish
In a medium nonstick skillet, heat oil over medium-high heat. Add onion; saute for 5 minutes. Stir in the garlic, mushrooms, and lemon juice, and saute for 3 minutes. Add peas; saute until heated through, about 2 minutes. Remove from heat; cover to keep warm.
Cook pasta according to the package directions, but do not salt the water. Ladle out 1/2 cup of pasta water cooking water and set aside. Drain pasta in a colander. Return to pot.
Add vegetable mixture to pasta. Stir in chicken, tomatoes, chopped dill, and enough reserved pasta water to moisten. Mix well. Place on Serving plates; sprinkle with Parmesan. Garnish with dill sprigs and serve.
Shelby,IA (04:36:56) :
This was for a 4lb roast.
1 can mushroom soup
1 envelope onion soup mix
1 onion chopped(optional)
3 garlic cloves chopped
2 cup red wine
2 cup water
1 crushed bay leaf
1 tsp thyme
1 tsp basil
Put roast in oven proof pot. Mix all ingredients and to roast. Cover and bake at 350 for 3-1/2 hour or until tender.
calliope,.NY (12:49:51) : BORSCHT...My Way!...the Calliope Way...(the only way..*smile*)
Beets can vary so in size, you may need to adjust.
4-5 beets the size of small apples, unpeeled with 2 inches of the tops left on
8-whole, unpeeled garlic cloves...or a whole unpeeled bulb with just the tips sliced off.
8- whole cloves
several sprigs of fresh thyme
coarse Kosher or sea salt...fresh cracked black pepper
olive oil
On a large sheet of heavy-duty foil, group the beets and garlic tightly together. Drizzle with olive oil. Sprinkle with the salt and pepper. Add the cloves and stick the thyme sprigs in the spaces. Wrap as tightly as you can and roast in a 400 degree oven on a baking sheet for about an hour, if using larger beets and a whole garlic bulb. Allow to cool to handle, peel and cut up the beets to your liking for size. Pour the reserved juices into a bowl, fish out the cloves and thyme and squeeze in the roasted garlic. Save this and add near the end of the soup.
To make the soup...
2-large red onions chopped...or onions of choice, saute in olive oil with;
2-large carrots, chopped
1-green pepper, chopped
more fresh garlic, to taste
scant teaspoon of bruised caraway seed
2-large bay leaves
Add one large can of whole tomatoes in juice, crush the tomatoes in the pot with the back of a spoon.
Add as much water and chicken or beef stock as you like to make the amount of soup you want and to accommodate the other ingredients.
Add some more fresh thyme
Simmer about 1/2 hour
Add the beets
You might also like to add some sliced Kielbasa...I use the turkey variety,
You might also wish to add some parboiled red or regular cabbage. If you want a lighter cabbage, try Chinese, which you can cook right in the soup...it only takes a few minutes since its more like lettuce anyway.
Last add the reserved juices with the roasted garlic “mush”.
Now add the vinegar...I like red wine vinegar. Start with 3 tablespoons and adjust, to your taste. Now the dill weed. Again, start with a teaspoon of dried and add more from there.
Some people like to put potatoes in the soup. I prefer to make mashed potatoes with buttermilk, sage and horseradish and either serve them normally or slowly pan fry them in butter till they get a crispy crust on both sides...a non-stick skillet helps.
Serve the soup with a dollop of low-fat sour cream and more dill.
If you want to get fancy...try poaching a few eggs in the broth till thoroughly cooked, not runny inside, and serving one in each bowl of soup. NOTE! only cook enough eggs for each serving time. I wouldn’t leave cooked eggs in the soup in the ‘fridge...Shana,.WV (12:48:06) : Slow-cooked Kielbasa
2 lbs. Kielbasa, take casing off and cut into 2 inch pieces
1 jar spaghetti sauce, I like Ragu traditional the best
Place Kielbasa in crock pot. Pour sauce over Kielbasa. Cook on
high heat for 3 hours. Turn down heat to low until ready to serve.
Serve on hoagie buns.
Shana,.WV (12:27:44) : Broccoli Salad
1 bunch of fresh broccoli, chopped finely
1 c. cheddar cheese, finely julienned
1 pound of bacon, fried and crumbled
1 medium onion, finely chopped
Mix all ingredients and add the following sauce:
1/2 c. Miracle Whip
3 1/2 Tbsp. sugar
1 Tbsp vinegar
Mix all ingredients and sauce well. Chill for 4 hours.
calliope,.NY (12:14:51) : I haven't tried this yet...but I want to!
BASIL BREAKFAST STRATA
1 cup milk
1/2 cup dry white wine
1 day old loaf Swiss peasant bread or French bread cut into 1/2 inch
slices
8 ounces prosciutto, thinly sliced
2 cups arugula leaves (1 bunch)
3 tablespoons olive oil
1 pound basil torta cheese, thinly sliced
3 ripe tomatoes, sliced
1/2 cup pesto (recipe below)
4 eggs beaten
salt
freshly ground black pepper
1/2 cup heavy or whipping cream
One day before serving, mix the milk and wine in a shallow bowl. Dip
1 or 2 slices of bread in the milk mixture. Gently squeeze as much
liquid as possible from the bread without tearing it.
Place the bread in a 12 inch round or oval au grain dish and cover
with a slice of prosciutto, several arugula leaves dipped in olive
oil, some slices of basil torta, and a few tomato slices. Drizzle
sparingly with pesto. Repeat the layering, overlapping the bread
slices slightly, until the dish is filled.
Beat the eggs with salt and pepper to taste and pour evenly over the
layers in the dish. Cover with plastic wrap and refrigerate
overnight.
The following day remove the dish from the refrigerator and let warm
to room temperature.
Preheat oven to 350 degrees.
Drizzle the top with the cream and bake until puffy and browned, 45
minutes to 1 hour. Serve immediately.
6 portions
Pesto
2 cups fresh basil leaves
4 medium size cloves, garlic chopped
1 cup walnut meats (or pine nuts)
1 cup best quality olive oil
1 cup freshly grated imported Parmesan Cheese
1/4 cup freshly grated imported Romano cheese
Salt and freshly ground black pepper, to taste.
Process the basil, garlic, and walnuts (or pine nuts) in a food
processor fitted with a steel blade or in 2 batches in a blender,
until finely chopped.
With the machine running, pour in the oil in a thin, steady stream.
Add the cheeses, a big pinch of salt, and a liberal grinding of
pepper. Process briefly to combine. Remove to a bowl and cover until
ready to use.
Yield 2 cupsShana,.WV (12:03:04) : Jack Daniels Chocolate Chip Pecan Pie
3 extra-large eggs, lightly beaten
1 c. sugar
2 Tbsp. unsalted butter, melted
1 c. dark corn syrup
1/4 c. Jack Daniels whiskey
1/2 c. semi-sweet chocolate chips
1 c. whole pecans
1-10" pie crust
Preheat oven to 375. Combine eggs, sugar, butter, syrup, vanilla, and whiskey. Mix well and then strain. Sprinkle chocolate chips over the bottom of the unbaked pie crust, cover with pecans. Pour filling over chips and pecans. Bake for 35-40 minutes or until a knife inserted halfway between the center and the edge comes out clean. Set aside for at least 30 minutes before cutting.
Shana,.WV (11:55:38) : FOR SHELBY....
Rum Cake
1 cup butter, softened
2 1/2 cups sugar
5 large eggs
3 cups flour
1/4 teaspoon baking soda
2/3 cup sour cream
1 teaspoon vanilla
1/2 cup dark rum
1/2 cup pecans, chopped
Glaze
1/2 cup butter
1/2 cup water
1 teaspoon lemon juice
1/2 cup dark rum
Cream butter, gradually add sugar. Add eggs one at a time, beating well after each. Combine flour and soda, add alternately with sour cream to butter mixture. Stir in vanilla and rum. Spray 10-inch tube or bundt pan well with vegetable oil spray and sprinkle pecans evenly on bottom. Pour batter over pecans. Bake at 325 in a preheated oven for 1 hour or until done. Cook in pan 10 minutes. Remove and place on serving plate. Prick top of cake with long fork. Drizzle glaze over cake while warm.
To prepare Glaze: Melt butter in saucepan, add rest of ingredients except rum. Boil 5 minutes, stirring constantly. Cool slightly, stir in rum. Drizzle over cake.calliope,.NY (11:53:20) :
LE WEEKEND CAKE...with Cognac!
Makes 2 cakes
1 1/2 cups (3 sticks) unsalted butter,
melted and cooled, plus more for pans
2 2/3 cups sifted flour, plus more for
pans
6 large eggs, room temperature
1 1/4 cups granulated sugar
1 teaspoon pure vanilla extract
Zest of 1 lemon, grated
1 tablespoon freshly squeezed lemon
juice
1 cup apricot jam
1/4 cup cognac or freshly squeezed
orange juice
1 cup confectioners' sugar
1. Heat the oven to 350 degrees. Butter
and flour two 3-by-10-inch loaf pans.
Set aside.
2. In the bowl of an electric mixer
fitted with the paddle attachment, beat
eggs and granulated sugar until mixture
holds a ribbon-like trail on the surface
when you raise the whisk, 3 to 5
minutes. Add vanilla and lemon zest;
beat to combine.
3. Sift a third of the flour over the
batter; gently fold in with a rubber
spatula. Add remaining flour in two more
batches. Fold in melted butter. Divide
batter evenly between pans. Place pans
on a baking sheet; transfer to oven.
4. Bake until cakes pull away from sides
of pans, 50 to 55 minutes. Transfer pans
to wire rack set over a baking sheet,
let cool 5 minutes. Invert pans,
releasing cakes. Trim tops of cakes
level with a serrated knife. Place cakes
top-sides-down on rack.
5. Combine apricot jam and cognac in a
small saucepan. Set over medium-low
heat; cook 3 minutes. Set a fine sieve
over a small bowl. Using a rubber
spatula, press on solids, passing glaze
through sieve. Brush tops and sides of
cakes with apricot glaze. Let glaze set.
6. In a small bowl, whisk together
confectioners' sugar, 1 tablespoon
water, and the lemon juice. Pour second
glaze over cakes, letting it run down
the sides. Let set; serve.Shana,.WV (11:34:28) : Glazed Fruit Salad
4 pints of strawberries, quartered
4 bananas, cut into 1/2 inch slices
1 can of pineapple, drained
1 container of strawberry glaze
Mix all ingredients together. Chill for 2 hours. Can top with cool whip or can be used as a topping for ice cream, yogurt, or sherbet.
recipelink.com (02:22:46) : Californian Chicken Salad
Recipe By : Pamela Ramsey
2 1/2 Cups Shredded Cooked Chicken
1/2 Cup Reduced-Fat Mayonnaise
2 Tbsp Nonfat Plain Yogurt
1 1/2 Tsp Cider Vinegar
1/8 Tsp Salt
1/8 Tsp Pepper
1/3 Cup Chopped Fresh Cilantro
2 Tbsp Lime Juice
1 1/2 Cups Peeled Ripe Melon Chunks
1 1/2 Cups Peeled Cucumber Chunks
1 1/2 Cups Green Grapes, halved
Combine chicken, melon, cucumber and grapes in a bowl. In separate bowl whisk the remaining ingredients together to make the dressing. Add the chicken and fruits to the dressing and toss to mix.
recipelink.com (02:05:15) :
Title: Recipe(tried): Bourbon Chicken
Posted By: G
Date: June 12th 1999
Board: TKL Cooking Club
Below is my version of Bourbon Chicken after trying several versions which I got from TKL and the internet. All the recipes are probably very good, but the one below tastes closest to what I've had in "the mall" in my opinion. I hope you enjoy ALL of them!
BOURBON CHICKEN
4 chicken thighs, boned
1/3 cup soy sauce
1/2 cup brown sugar
1/2 cup honey
1/2 teaspoon garlic powder
1 teaspoon ginger powder
1/2 cup Jim Beam (or other bourbon)
Place chicken in a non-reactive dish.
Mix marinade and pour over chicken.
Cover and marinate in refrigerator overnight or for 8 hours.
Bake uncovered at 325 basting frequently for 1 1/2 hours or until chicken is well browned and has no traces of pink.
Turn chicken 1/2 way through cooking time.
Carol,IL (02:03:32) :
Originally Posted by Betsy at TKL on 1:09:31 pm 5/26/98:
Here are a few Bourbon Chicken recipes that I've
collected in my Net travels. I'd be interested in
seeing other variations anyone has.
Betsy
Date: 2 Oct 1995
BOURBON CHICKEN
Recipe By : River Road Recipes III
Serving Size : 6 Preparation Time :0:00
Categories : Poultry
6 whole boneless skinless chicken breast halves
1/2 teaspoon pepper
1 teaspoon garlic powder
1/4 cup bourbon
1/4 cup soy sauce, low sodium
8 ounces crushed pineapple in juice
Season chicken breasts to taste with pepper and garlic powder.
Marinate
for several hours in bourbon and soy sauce. Place chicken pieces
and
marinade in glass baking dish. Top with crushed pineapple,
including the
juice.
Bake at 325 for about 45 minutes or until chicken is done. Baste
chicken
several times during baking.
Date: 6 Jan 1995
Title: Bourbon Chicken
Categories: Poultry
Yield: 4 servings
4 Chicken Breasts
4 oz Soy Sauce
1/2 c Brown Sugar
1/2 tsp Garlic Powder
1 tsp Powdered Ginger
2 tbsp Onion Flakes, dehydrated
3/8 c Bourbon
Mix all marinade ingredients and pour over chicken. Marinate
overnight. Bake at 325, basting frequently for 1 1/2 hours or until
well browned. If you double the recipe make sure that the chicken
is
in a single layer.
From Cookie-Lady's Files - Genie - 6/9/93
Bourbon Chicken
Glaze:
1 cup bourbon whiskey
1/2 cup dark sugar
1 cup catsup
2 T. Worcestershire sauce
1/4 cup vinegar
1T. fresh lemon juice
3 cloves garlic minced
1/2 t. dry mustard
salt and pepper to taste
Combine whiskey, sugar, catsup, sauce, lemon juice garlic salt and
pepper
and brush chicken with this coating of glaze and place on grill.
Continue to baste while turning chicken.
____________________________________
Title: Bourbon Orange Chicken
Categories: Poultry, Main dish
Servings: 2
2 Boneless chicken breasts
1/4 c Butter
1 tsp Basil
1/2 c Orange juice
2 oz Bourbon
2 c Cooked rice
Melt butter in frying pan. Sprinkle basil on both sides of chicken
breasts and saute on medium until chicken is done and slightly
browned. Deglaze pan with orange juice and bourbon, simmering
until sauce is reduced slightly. Place chicken breasts on rice and
top with orange/bourbon sauce. Evan Williams-Cooking with
Bourbon
Carol,IL (01:55:07) : Recipe(tried): Greek Country Salad
Posted By: Sharon,N.C.
Date: September 29th 1998
Board: TKL Cooking Club
This is a great salad recipe. It tastes better if you make this the day or evening before you need it, and then chill it until the next day. Be sure to stir it well to mix the dressing well.
8 large ripe tomatoes, chopped
2 medium red onions ( or Vidalia ) chopped
2 cups Greek black olives
1 1/2 cup feta cheese, crumbled
2/3 cup dark green olive oil
2 lemons, juice only ( about 2-4 tsp.)
4 cloves garlic, minced
2 TBSP. oregano
2 TBSP. capers
1 tsp. salt
1/2 tsp. pepper, ground
In a large bowl, soak the chopped red onion in cold water for 1 hour- change
the water after 1/2 hour. Discard the water ( drain well ).
Add the chopped tomatoes, black olives and feta cheese. Place the olive oil, lemon juice, capers, garlic, oregano, salt and pepper in a
blender or food processor, and blend or process until well combined.
Pour the dressing over vegetables. Toss well. Serve with bread.
Enjoy!!!!!! :0)
Carol,IL (01:52:55) : Recipe(tried): Greek Salad Dressing
Posted By: Christie/Alberta
Date: November 30th 1998
Board: TKL Cooking Club
Here is my own version of the well know favorite. Every time I make it everyone asks for the recipe.
Makes enough for salad for 4 people
Greek salad dressing
1/2 c extra virgin olive oil
1/4 c lemon juice
1 to 1 1/2 tsp dried oregano leaves (I use more because I love oregano)
1 garlic clove, minced
1/4 tsp black pepper
salt and pepper to taste
whisk together and pour over salad. Enjoy!
Carol,IL (01:52:03) : Recipe(tried): Greek Salad Dressing
Posted By: Char/ca
Date: November 30th 1998
Board: TKL Cooking Club
This is from Toula Patsalis ("The Pressure Cooker Cookbook"). She uses it as a dressing for a salad of cooked, julienned carrots and garbanzo beans but points out that it's a wonderfully versatile dressing for other salads, and it really is. I will give it exactly as in her book but I prefer it with a slight modification. The first time I made it I forgot to add the vegetable oil and used just the olive oil called for. It was so good that I see no reason to dilute it by adding the extra half-cup of vegetable oil she calls for. So, here it is:
1 1/2 cups extra-virgin olive oil
1/2 cup vegetable oil
1/2 cup white wine vinegar
1/4 cup fresh lemon juice
1/4 cup mayonnaise
5 garlic cloves, crushed
1 teaspoon salt
1/2 teaspoon freshly ground pepper
1 Tablespoon dried oregano
1 teaspoon dried rosemary
1 teaspoon prepared mustard
Combine all in a food processor or blender and process until smooth. Pour it into a jar with a tight-fitting lid, and shake well before using. Store leftovers in refrigerator. This makes about 3 cups.
recipelink.com (01:50:32) : Cafe Au Lait Bread (bread machine)
Recipe By : Karen Weston
1 Pound Loaf
1/2 Cup Strong Coffee -- * see note
1/2 Cup Milk
4 Tbls. Butter
1/4 Cup Sugar
1/2 Teaspoon Salt
1/3 Teaspoon Cinnamon
2 2/3 Cups Bread Flour
1 1/2 Teaspoon Yeast
Bake according to manufacturer's instructions.
*Note: I used a flavored coffee when I made this, either Irish cream of
hazelnut, I forget which, but it was super
recipelink.com (01:28:54) : Caesar Salad Dressing Mix
1 1/2 teaspoon grated lemon peel
1/8 teaspoon instant minced garlic
1/2 teaspoon pepper
1 teaspoon oregano
2 tablespoons grated Parmesan cheese
Combine all ingredients in a small bowl; stir until well blended. Put mixture in a foil packet or 1-pint glass jar and label as Caesar Salad Dressing Mix. Store in a cool dry place and use within 3 to 4 months.
Makes One 3/4 cup serving (3 Tablespoons)Caesar Salad Dressing: Combine 1 pkg of mix, 1/2 cup vegetable oil, and
1/4 cup lemon juice in a glass jar. Shake until well blended. Chill
before serving.
Makes about 3/4 cup of Salad Dressing.
recipelink.com (01:24:07) : Tangerine Vanilla Curd
From: Dunbar House, 1880
Murphys, California
1/4 cup Vanilla Sugar
1 Tablespoon cornstarch
1-1/2 teaspoons each finely shredded tangerine peel and lemon peel
1/2 cup tangerine juice
1 teaspoon lemon juice
3 beaten egg yolks
2 Tablespoons butter, cut up
Vanilla Sugar: Split a vanilla bean lengthwise. Store in 1 to 2 cups sugar in a covered container about one week. Before using the sugar, discard the bean.
In a small saucepan stir the Vanilla Sugar and cornstarch. Stir in tangerine juice and lemon juice. Cook and stir over medium heat until thickened and bubbly. Cook and stir one more minute. Stir about half of the hot mixture into the egg yolks. Return all to saucepan, Cook and stir just till mixture begins to bubble.
Remove from heat: stir in tangerine and lemon peels and butter just until melted (do not over beat). Cover surface with plastic wrap. Cool, then chill for up to 2 weeks. Makes about 7/8 cup.
Note: This curd is a delightful change from lemon curd. Serve the Vanilla Sugar with coffee for a something new.
Carol,IL (10:26:29) : ASPARAGUS WITH GARLIC CREAM
8 ounces sour cream
2 tablespoons milk
1 tablespoon white wine vinegar
1 tablespoon olive oil
2 cloves garlic -- minced
1/8 teaspoon salt
1/8 teaspoon freshly ground black pepper
2 pounds fresh asparagus
Stir together first 7 ingredients. Cover and chill at least 2 hours. Snap
off tough ends of asparagus; remove scales from stalks with a knife or
vegetable peeler, if desired. Cover and cook asparagus in a small amount of
boiling water 4 minutes or until crisp-tender; drain. Plunge into ice water
to stop cooking process; drain. Cover and chill. Place a small bowl in the
center of a large bowl. Stand asparagus between bowls. Place garlic cream in
small bowl. Garnish with chopped fresh chives, if desired. Yield: 8
servings.
Carol,IL (10:24:01) : APPLE CINNAMON ENGLISH MUFFINS
Each muffin is decked out
with tender apple slices and a touch of brown sugar. Serves four. Per
serving: 189 calories, 6.3 grams fat, 2.3 grams protein, 31.8 grams
carbohydrates, 15 milligrams cholesterol, 195 milligrams sodium, .9
gram fiber.
2 English muffins, split in half
1 large apple, peeled, cored, and sliced
2 tablespoons melted butter
1/4 cup brown sugar
cinnamon
Preheat oven to 425 degrees. Place muffins on a cookie sheet, split
side up. On each muffin, arrange 1/4 of the apple slices. Brush with
butter; sprinkle with one tablespoon brown sugar. Sprinkle with
cinnamon. Bake 15 minutes, until apples are tender.
Carol,IL (10:20:58) : TRIPLE CHOCOLATE MESS
1 package chocolate cake mix
16 ounces sour cream
4 ounces package instant chocolate pudding mix
6 ounces chocolate chips
3/4 cup vegetable oil
4 eggs
1 cup water
Spray crock pot (slow cooker) with nonstick spray. Mix all ingredients
together and pour into crock pot. Cook on low for 6 to 8 hours. Makes an
almost cake-like mess. Serve with ice cream or whipped topping. Yield: 8
servings.
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